| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back line handsink blocked with food sticker residue, making it slow to drain. CDI: Debris removed and employees instructed to use handsinks for handwashing only. REPEAT. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer spray bottle at bar area reading less than 100ppm QAC sanitizer. CDI: Bottle dumped and refilled with sanitizer reading between 200 and 400 ppm QAC. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes au gratin in hot box holding at 110F. Observed chicken stock on stove top holding at 91F. CDI: Potatoes au gratin voluntarily discarded and chicken stock reheated to 180F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top portion of steaks in protein prep unit holding between 48F and 51F. CDI: Top portion of steaks removed and relocated to walk in for rapid cooling, |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak frites on bar menu and ribeye medallions on dinner menu with no disclosure asterisks. Bar menu also needs a reminder for steak frites as well. CDI: All required disclosures and reminders were added during inspection and menus reprinted. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled chemical spray bottle at storage rack adjacent to mop sink in back of facility. CDI: Chemical was discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled spice shakers and oil squeeze bottles along cook line. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing wrist bands and watched during food preparation. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three sanitizer buckets reading 0ppm QAC sanitizer. CDI: Buckets refilled with sanitizer between 200 and 400ppm QAC. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed at server area with lip contact portions exposed to air. |